Wash and soak ½ cup green split moong dal in hot water for 20 minutes

Pound 5-6 garlic cloves, ½ inch ginger and 1-2 green chillies coarsely and thinly slice 2 medium onions

Heat 1 tbsp mustard oil in a deep dish pan/kadhai

Add whole spices (1 bay leaf, 2 cardamom pods, 2 cloves, 2-3 peppercorns, ½ inch cinnamon stick and 1 tsp cumin seeds) and let them sizzle for a minute

Add sliced onions and ginger garlic chilli paste along with a pinch of salt

Let the onions brown completely

Add 2 small sliced tomatoes followed by salt, turmeric, coriander powder, red chilli powder and jeera powder along with a splash of water

Mix and cook with a lid on till the tomatoes are cooked through (5-8 minutes)

Add ½ cup washed and soaked rice (soaked for 10-15 minutes) followed by the soaked moong dal

Sprinkle 1 tsp Biryani masala and mix; roast for 4-5 minutes

Add 2 ¼ cups water and mix

Let it come to a boil

Cover and cook for 12-15 minutes until fully cooked

Garnish with fresh coriander and a drizzle of lemon juice

For paneer tikka: Add diced paneer cubes to a bowl along with ½ tbsp mustard oil, salt, turmeric, red chilli powder, coriander powder, garam masala and jeera powder

Mix till paneer cubes are well coated with spices

Grill or pan sear the paneer till golden brown

For raita: Mix 1 cup curd with salt, black pepper, a pinch of red chilli powder and finely chopped coriander

Serve the pulao with paneer tikka and raita